Mulligan's Irish Pub & Grill

Year by year

Inspections

1. Jan 14, 2026 Routine · 2 priority, 2 priority foundation, 15 core, 2 repeat
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The quat and chlorine sanitizers are not being used according to EPA registered label use instructions and are both being added to the sanitize compartment of the warewash sink. Chlorine was >200 PPM. Staff emptied the sink and refilled with the quat sanitizer only

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     A can of WD40 was stored next to prep table on the cook line with seasonings

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code 7-201.11 (B)

   • Not serious Priority Foundation

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

     The non-continuous cook process for chicken wings has no prior approval or the approved plan is not being followed. Operator reports partially cooking the wings prior to cooling.

     Correction: Food improperly prepared shall be discarded. Submit plan with procedures indicated in 3-401.14 (F) for approval by regulatory authority.

     Code 3-401.14 (F)

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration of quat sanitizer.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Breading in the basement storage area was observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Squeeze bottles of dressing and sauces noted stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop was improperly stored in a dirty holder.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Drawer used to hold to-go soup containers is noted in poor repair with areas that are not finished with smooth materials and are absorbent.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Door of walk in cooler is not maintained in good repair and is noted with a rusted hole in the door as well as the seal being in need of repair/replacement.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Pizza prep cooler is not maintained in good repair. The inside of the cover is detatched.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Single use paper liners used in microwaves noted not discarded after intial use.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The sanitize sink compartment of the 4 compartment sink is not maintained in good repair and is not draining properly.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The overhead sprayer is not maintained in good repair and is noted tied up with a shoelace and string.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     Wall behind the warewash sink on the cook line is stone and not smooth and easily cleanable.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     There is cardboard used on floor of walk in cooler.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located in pizza prep area are not shatter resistant or shielded.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior door in the rear of the building is not tight-fitting along the bottom door sweep.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

   • Not serious Core

     INTENSITY - LIGHTING

     The light intensity in the pizza prep area and wait station/salad prep area is less than 50 foot candles. Additionally the walk in refrigerator has two burned out bulbs and the lightintensity is less than 10 foot candles

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     Old heat lamps noted hanging over cook line expo are are not longer in use and collecting dirt and dust.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The caulk in the area behind the overhead sprayer in the warewash area is noted moldy and in need of cleaning.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

2. Oct 30, 2024 Routine · 4 priority, 3 priority foundation, 10 core, 9 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw bacon is stored above sauces in the prep cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Raw bacon was moved to a lower shelf during the inspection.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     A cut tomato, pepperoni and cheese are all at 47°F in the prep cooler.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Staff removed food from the refrigerator and will have the refrigerator repaired.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Homemade ranch has exceeded its date mark of 10/21.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark. Monitor dates and discard after 7 days. Staff corrected.

     Code 3-501.18 (A)

   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The bleach is not being used according to EPA registered label use instructions and is over 200 PPM in a sanitizer bucket.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Sanitizer was adjusted during the visit to be at a proper concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Prepared coleslaw, large containers of ranch, and other temperature controlled foods are not datemarked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life. Dates were added to foods during inspection.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration. Some test strips were given to staff to use.

     Code 4-501.116

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Scoop for mashed potatoes and spatula at cookline are sitting in containers of water at 78-80 degrees F.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Or utensils need to be washed, rinsed, and sanitized every four hours.

     Code 3-304.12

   • Not serious Core Repeat Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Bags of buns are stored on trays near handwashing sink and are getting wet when people wash their hands.

     Correction: Store food in areas not exposed to splash, dust, or other contamination. Buns were moved. Install spash guards on the hand sink to prevent splash contamination.

     Code 3-305.11 (A) (2)

   • Not serious Core Repeat Corrected on site

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Washed produce (green pepper, onion, avocado, tomato, apple) is sitting on papertowels in the prep cooler

     Correction: Discontinue using an absorbable material to touch or dry any foods to reduce the risk of contamination. Discard food item. Papertowel was discarded during inspection.

     Code 3-307.11

   • Not serious Core Repeat

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Prep cooler that has coleslaw and dressings is not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Pizza prep cooler lids are in disrepair and insulation is showing. Coolers are running at 47 degrees F.

     Correction: Repair equipment to good condition or remove from premise. Food was removed from top portion of cooler during the inspection.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Prep cooler across from cookline has standing water in the bottom and is not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise. Food was moved to be on a higher shelf during the inspection.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Walk-in freezer has ice accumulation on boxes of seafood. .

     Correction: Repair equipment to good condition or remove from premise. If water drips down and freezes onto packages of food, food must be discarded. Damaged food was removed. Do not store food in this corner of the freezer until repair is complete.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Walk-in cooler has dust and mold accumulation on the walls and ceiling.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Interiors and exteriors of prep coolers have food accumulation, some mold, and dust accumulation along fans.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Employees started to clean surfaces during the inspection.

     Code 4-601.11 (C)

   • Not serious Core

     FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT

     Area around grill and fryers are soiled with food debris.

     Correction: Clean food cooking and baking equipment at least every 24 hours.

     Code 4-602.12 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     In the beer cooler, the exterior of the beer lines are not being cleaned on a frequent basis and are visibly soiled.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Boxes and packages of take out food containers are stored on the floor in the basement.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The wall that for the cookline handwash sink is made of stones that is not a smooth, cleanable surface.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11